I know, I know: gingerbread is so overdone. But I don’t care. What’s not overdone–and IS extremely delicious–is gingerbread pancakes.
The holidays have been a tough time for me ever since I was diagnosed with Crohn’s Disease in 2014; eating the traditional sugary treats makes me feel less than amazing, so each year I revert to my tried and true method of infusing Christmas-y flavors into healthier foods. So it’s no wonder these pancakes happened, really.
They’re everything you want out of a pancake, too: light, fluffy, full of flavor… oh, and they look great stacked just in case you’re making them #fortheinsta.
I mean, come on. Look. At. That. Fluff. Since these pancakes are grain free and sugar free (and can be made paleo with a quick sub) you have no excuse not to make them when you have a morning off.
- ¾ cup Bob’s Red Mill paleo baking flour
- 2 teaspoons cornstarch-free baking powder
- 1 teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup cashew milk
- 1 large egg
- 3 tablespoons blackstrap molasses
- 1 teaspoon vanilla extract
- 2 tablespoons Greek yogurt (coconut cream for paleo)
- butter for frying
In a large bowl, whisk together the flour, baking powder, ginger, cinnamon and salt.
In another bowl, preferably with a spout, whisk together the milk, egg, molasses and vanilla, then pour the wet ingredients into the dry and fold gently with a spatula.
Add the yogurt, then mix gently again.
Heat a cast iron skillet to medium low heat, then add ½ a tablespoon of butter. Fry ⅓ cup of the batter at a time for about 2 minutes on each side or until golden brown and cooked through. Serve warm with more yogurt and pomegranate seeds.